Instant Pot Black Bean Soup
This easy Mexican soup is ready in about 40 minutes and makes 6 servings. Dried black beans, yellow onion and garlic cloves carry the flavour. The cooking is mostly appliance cooking and blending. It is vegan. It is on the lighter side, at about 275 calories and 16 g of protein per serving.
- Total time
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 275 kcal
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Ingredients
For 6 servings
- 450 gdried black beans
- 1yellow onion
- 4 clovesgarlic
- 1bell pepper
- 1 lvegetable broth
- 2 tspcumin
- 1 tspsmoked paprika
- 1lime
Instructions
- Rinse the Dried black beans (no soaking needed for the Instant Pot). Add them to the pot.
- Dice the Yellow onion and Bell pepper, mince the Garlic cloves. Add them to the pot along with the Cumin and Smoked paprika.
- Pour in the Vegetable broth and stir. Lock the lid and cook on high pressure for 30 minutes. Allow natural release for 15 minutes.
- Use an immersion blender to partially blend the soup, leaving some beans whole for texture. Squeeze in the Lime juice and season with salt. Serve topped with avocado and cilantro.
Nutrition per serving
- Calories
- 275 kcal
- Protein
- 16 g
- Fat
- 4 g
- Carbs
- 46 g
Approximate values for one serving.
About this recipe
- Cuisine: Mexican
- Dish type: Soup
- Diet: vegan
- In cookbook: Slow Cooker & Instant Pot
